Stuffed Cabbage Casserole

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With a busy week ahead, last night I decided to make a double pot of stuffed cabbage casserole – an easy, delicious, and filling meal that lasts several days. I often serve it with a side salad and fresh bread, though it can be served alone as a meal in and of itself. This recipe serves 4 adults if it’s the only thing on the table, and can serve 6 if accompanied by sides. My husband and I usually get 2 dinners and 1-2 lunches out of one batch of it. This time, I made a double recipe with the intent of eating it all week (no time to cook this week…).

This recipe only takes about an hour total, plenty of built in down time while it is cooking to do other things – like make salad and do dishes. In other words, it’s great for a weeknight!


2 pounds ground meat (I usually do beef, or beef mixed with pork)
1 large onion, diced
1 medium head of cabbage, cut into bite size pieces or shredded.
2-3 cloves garlic, minced
2 bay leaves
1 tsp oregano
1 tsp marjoram
1 tsp black pepper (or less, if you’re not into pepper taste)
1/2 tsp salt + extra to taste
2-3 tsp sugar or sucanat/rapadura
1 28oz can diced tomatoes
2/3 cup rise, rinsed well (I usually use basmati, but you can use whatever kind you want)
2+ cups water


  1. Brown meat in large Dutch Oven. If you’re using lean beef, make sure you add a little oil or butter to the pot first. Remove when browned and set aside
  2. Saute onion in grease. Add garlic, cook until fragrant (about 30 seconds)
  3. Add cabbage to pot. Cover for about 5-10 minutes, to wilt the cabbage (the volume will decrease after you do this).
  4. Add everything else, including putting the meat back in.
  5. Bring to simmer. Cover and cook for 30 minutes, stirring frequently to prevent scorching. Add more water if necessary.
  6. Let sit 10 minutes before serving

It’s delicious warm, but it’s even better the next day.


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